Unprocessed Living

A Healthy Living Recipe Box

Asparagus & Brussels Sprouts with Bacon April 8, 2013

Filed under: Appetizer,Main dish,My Favorites,Recipe,Side dish,Veggies — Crista @ 11:26 pm

This one is an original recipe, no link to give credit to for the idea or deliciousness! I’d planned on leftover stew from last week for dinner, but just wasn’t feeling it and knew I had some amazing fresh produce in the refrigerator from the natural food mart this weekend. I pulled out the greens: asparagus, green onion, and brussels sprouts and thought, hmm, these would all go really well with BACON. I just happened to have some nitrate-free Applewood bacon too, and though I forgot to add fresh garlic, that will definitely be part of this next time. I sprinkled on some garlic powder instead, and it was still delectable. I didn’t measure a thing, so this is all a guesstimate, but hopefully it’ll be deliciously repeatable!

1 cup chopped asparagus (about 8 stalks)
1 cup brussels sprouts (about 6 large)
1/4 cup chopped green onion
1 medium-sized garlic clove, finely chopped
1/4 cup sliced or diced nitrate-free bacon (4-6 slices)
Garlic powder and freshly ground pepper to taste

Rinse veggies and chop asparagus into about 1-inch pieces. Chop green onion and cut off stems of brussels sprouts. Peel and mince garlic. Slice or chop bacon and cook in small frying pan over medium heat until lightly browned. Remove from grease (and save in the refrigerator for other cooking if desired) and saute with veggies, first adding the garlic for 1-2 minutes, then the onion for another 1-2 minutes, stirring occastionally. Next add brussels sprouts and cover for 2-3 minutes. Add asparagus, stir, and cover for 1-2 minutes. Sprinkle garlic powder and freshly ground pepper to taste, stir, and serve.



Paleo Trail Mix April 1, 2013

Filed under: Breakfast,Dessert,My Favorites,Recipe,Snack — Crista @ 10:56 pm

Modified from http://www.marksdailyapple.com/sweet-and-salty-primal-trail-mix/

I was looking for a quick fix for breakfast for the week and somehow found this as an alternative to the paleo granola I’ve raved about (and since become a bit tired of) previously. Once again, delicious! I cut back on the salt instinctively, knowing my own tastes, and plan to use even less next time, but this will definitely be made again. Relatively simple to make, and delicious straight out of the oven or leftover all week (if it lasts that long)! Also great to treat a sweet tooth, with almost a baklava flavor due to the walnuts and honey.

1/2 cup raw, unsalted walnuts
1/2 cup raw, unsalted almonds, sliced
1/2 cup raw, unsalted pecans
1/2 cup raw, unsalted pumpkin seeds
1/2 cup raw, unsalted sunflower seeds
1 tbsp coconut oil
1 tbsp organic vanilla
1/2 tsp cinnamon
1/4 tsp sea salt
2-3 tbsp raw honey
1/4 cup dried wild blueberries
1/2 cup dried cranberries (sweetened with apple juice)

TrailMix1Preheat oven to 350 degrees F. Roughly chop nuts and mix with seeds, coconut oil, vanilla, and cinnamon. (I used a pastry cutter for this — worked like a charm!) Spread on a cookie sheet or rimmed baking pan lined with parchment paper. Sprinkle with salt and toast in the oven for 3-5 minutes, stirring occasionally to be sure the nuts and seeds do not burn. Remove pan from the oven and let cool, then drizzle honey over the top. Toast in oven for another 5 minutes, stirring often. Remove from oven, mix thoroughly with blueberries and cranberries and let cool. Store in airtight container.



Lemon Kale Salad

Filed under: Appetizer,Main dish,My Favorites,Recipe,Side dish,Veggies — Crista @ 10:42 pm

Modified from http://www.marinmamacooks.com/2012/03/lacinato-kale-salad/

I ended up with lacinato (aka dinosaur or tuscan) kale from the natural food mart this past weekend, and wasn’t sure if it should be prepared differently than the standard curly kale I’ve been buying, so, naturally…google to the rescue! I found this fantastic explanation (with photos!) about de-stemming and cutting lacinato kale, and modified the recipe as follows since I had some of my favorite lemon vinaigrette already on hand.

1 bunch kale
2 tbsp lemon vinaigrette
4 hard boiled eggs
1/2 cup julienne sun dried tomatoes
1/2 cup sunflower seeds
1/2 cup shredded carrots

Remove stems from kale (see method linked above for lacinato kale) and slice thinly or cut/pull apart into bite-sized pieces. Add lemon vinaigrette (or just a tbsp of olive oil) and massage for 2-3 minutes. Slice eggs and toss in with remaining ingredients for large salad to be served immediately, or store kale in air tight container and add smaller portions of remaining ingredients for each serving.

(This is how I make my lunches for the week — I prep the kale on Sunday and then portion it out into 4-5 servings the night before work, adding in a hard boiled egg and other ingredients. Dried cranberries are great instead of the sun dried tomatoes for a sweeter version of this salad too!)



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